Originally posted May 7, 2008
Discover a light, healthy, and incredibly flavorful Asian noodle salad inspired by The Pioneer Woman. This Napa cabbage salad is bursting with fresh ingredients and unique tastes, perfect for potlucks or a family meal.
Like millions of others, I’m a big fan of The Pioneer Woman and her fantastic Cooking website. Her recipes are always a hit, and her engaging style keeps you coming back for more. This Asian Noodle Salad recipe, adapted from The Pioneer Woman, is no exception. It’s so good, I almost wanted to take all the credit when I brought it to a friend’s luncheon! But in the spirit of sharing good food finds, I had to spread the word about this amazing salad and, of course, give credit where it’s due to the culinary genius of The Pioneer Woman.
Pioneer Woman Napa Cabbage Salad with linguine noodles, bell peppers, and spinach, showcasing the vibrant colors and fresh ingredients of this Asian-inspired dish.
This Pioneer Woman Napa Cabbage Salad is truly a standout. The combination of textures and flavors is simply incredible. Yes, there’s a fair amount of chopping involved – you might feel a twinge of carpal tunnel coming on! And yes, it takes a bit of time to prep all the fresh vegetables. However, the beauty of this recipe is that you can do all the chopping the night before. Then, on the day you want to serve it, simply toss everything together with the flavorful dressing, and you’re good to go in minutes.
Trust me, the time spent is absolutely worth it. I know countless others have raved about this Pioneer Woman Napa Cabbage Salad, and I’m joining the chorus. It’s genuinely fabulous and deserves all the accolades it gets. The Pioneer Woman definitely knows her stuff!
Just a heads-up: this recipe makes a generous amount – perfect for a large gathering. If you’re serving a smaller group, you might want to scale it down.
Pioneer Woman Napa Cabbage Salad Recipe
Yields: 16 servings (as a side dish)
Prep time: 45 minutes
Total time: 45 minutes
Ingredients
For the Salad:
- 1 package linguine noodles, cooked according to package directions, rinsed and cooled
- ½ to 1 head Napa cabbage, thinly sliced
- ½ to 1 head purple cabbage, thinly sliced
- ½ to 1 bag baby spinach
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium orange bell pepper, thinly sliced (optional, but adds great color)
- 1 small bag bean sprouts
- 3 scallions, sliced
- 3 cucumbers, peeled and sliced
- LOTS of fresh cilantro, chopped (up to one bunch)
- 1 can whole cashews, lightly toasted in a skillet
For the Dressing:
- Juice of 1 lime
- 8 tablespoons olive oil
- 2 tablespoons sesame oil
- 6 tablespoons soy sauce
- ⅓ cup brown sugar
- 3 tablespoons fresh ginger, finely chopped
- 2 cloves garlic, chopped
- 2 hot peppers or jalapeños, finely chopped (adjust to your spice preference)
- More fresh cilantro, chopped – lots!
Equipment
- Large bowl
- Whisk
- Skillet (for toasting cashews)
Instructions
- Prepare the salad ingredients: In a large bowl, combine the cooked and cooled linguine noodles, sliced Napa cabbage, purple cabbage, baby spinach, red, yellow, and orange bell peppers, bean sprouts, scallions, and cucumbers. Add a generous amount of chopped cilantro.
- Toast the cashews: Lightly toast the cashews in a dry skillet over medium heat until fragrant and lightly golden. Be careful not to burn them. Add the toasted cashews to the salad bowl.
- Make the dressing: In a separate bowl or jar, whisk together the lime juice, olive oil, sesame oil, soy sauce, brown sugar, chopped ginger, chopped garlic, and chopped hot peppers or jalapeños. Stir in a generous amount of chopped cilantro.
- Combine and serve: Pour the dressing over the salad ingredients in the large bowl. Use tongs or your hands to gently toss everything together until the salad is evenly coated with the dressing.
- Serve: Arrange the Pioneer Woman Napa Cabbage Salad on a serving platter and enjoy!
Recipe Notes
Make-Ahead Tip: You can prepare all the salad ingredients and the dressing separately ahead of time. Store the dressing in the refrigerator (without cilantro if making more than 3 days in advance). Toss everything together just before serving for the freshest and crispiest salad.
Spice Level: Adjust the amount of hot peppers or jalapeños in the dressing to control the spice level. For a milder salad, use less or remove the seeds and membranes from the peppers.
Nut Variations: If you don’t have cashews, toasted almonds, peanuts, or even sesame seeds would also be delicious additions to this salad.
Serving Suggestions: This Pioneer Woman Napa Cabbage Salad is fantastic as a side dish for grilled chicken, fish, or tofu. It’s also substantial enough to be a light vegetarian main course, especially for lunch. It’s perfect for potlucks, picnics, and BBQs because it feeds a crowd and holds up well.
Why This Recipe Works
This Pioneer Woman Napa Cabbage Salad is more than just a salad; it’s a vibrant medley of flavors and textures. The crispness of the Napa and purple cabbage, combined with the tender linguine noodles and crunchy cashews, creates a delightful textural contrast. The dressing is where the magic truly happens. The combination of lime juice, soy sauce, sesame oil, and ginger delivers a tangy, savory, and slightly sweet flavor profile that perfectly complements the fresh vegetables. The addition of hot peppers adds a pleasant kick, while the cilantro brings a fresh, herbaceous note.
Inspired by a recipe from Jamie Oliver and adapted by The Pioneer Woman, this Napa Cabbage Salad has become a beloved dish for good reason. It’s easy to make, customizable, and always a crowd-pleaser. Whether you’re a longtime fan of The Pioneer Woman or just looking for a delicious and refreshing salad recipe, this Asian Noodle Salad with Napa cabbage is sure to become a new favorite.
Enjoy this taste of Pioneer Woman’s culinary genius and bring this vibrant and flavorful Napa Cabbage Salad to your next gathering!
Recipe Source: adapted from Jamie Oliver and The Pioneer Woman Cooks!
